1 pkg. vanilla wafers or 1# graham crackers crushed.
1/2 cup margarine, melted
Mix margarine and wafers. Spread in 9x13 pan. Refrigerate.
1 3oz. package orange or red jello
1 cup boiling water
3 Tbsp. lemon juice
Dissolve jello in water. Add lemon juice and cool until syrup.
8 oz. cream cheese(soft)
1 cup sugar
1 tsp. vanilla
Add 1st mixture to 2nd mixture and add
rest of 12 or 16 oz. of Cool whip after taking out
1 cup to
spread on top.
Spread mixture on cooled crust and top with Cool Whip.
Mix one box of German Chocolate cake mix according to directions.
Put half the batter in one 9x13 greased cake pan. Use the other half
for cupcakes. Bake the cake and cool.
8 oz. cream cheese, softened
1-- 6 oz. package instant vanilla pudding
1 1/3 cup milk
Mix cream cheese, pudding and milk together. If this gets too
thick, add more milk. Spread over cooled cake. Over this layer spread
one 12 oz. size Cool Whip. Crush 1 regular size Butterfinger candy bar
and sprinkle over the Cool Whip. Keep refrigerated.
1/2 cup sugar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tsp. lemon juice
1/2 cup sugar
3/4 cup flour
1/8 tsp. salt
6 Tbsp. margarine
Peel, core and slice apples into a bowl. Add 1/2 cup sugar, spices
and lemon juice. Mix lightly and spread in a greased 9" cake pan.
Blend other 1/2 cup sugar, flour, salt and margarine until crumbly.
Sprinkle over apple mixture. Bake at 350 degrees about 45 minutes
until apples are tender and crust is nicely browned.
4 eggs or eggbeaters (Usually 1 cup of eggbeaters takes the place
of 4 eggs if you
don't want to use raw eggs)
2 cups sugar
1 pint whipping cream
1 1/2 quarts milk
2 tsp. (or 3 tsp. if you like more flavoring) vanilla
Beat eggbeaters (or eggs) with sugar until thick and foamy; add whipping
cream, milk and vanilla. Pour into 1 gallon ice cream freezer container.
(Use directions for your freezer).